No Bake Fruit Cake
This easy No Bake Fruit Cake is a moist, flavorful treat made with dried fruits, biscuits, and condensed milk. Perfect for any season, it requires no oven and improves in flavor as it chills. Ideal for busy bakers and festive gatherings alike.
Equipment
- Mixing Bowl
- Loaf Pan or Cake Tin
- Parchment Paper
- Spoon
Ingredients
Main Mixture
- 2 cups mixed dried fruits raisins, currants, sultanas, chopped dates, cherries
- 1 cup chopped nuts almonds, walnuts, pecans, or a mix
- 250 g digestive biscuits or graham crackers crushed
- 395 g sweetened condensed milk 1 can
- 2 tbsp orange juice or rum essence optional
- 1 tsp vanilla extract
- salt a pinch
Instructions
- In a large bowl, combine the crushed biscuits, dried fruits, chopped nuts, and a pinch of salt. Mix everything until evenly distributed.
- In a separate bowl, pour in the condensed milk, vanilla extract, and orange juice or rum essence if using. Stir until smooth.
- Pour the wet mixture into the dry ingredients. Mix until a thick, sticky dough forms and all components are coated.
- Line a loaf pan or round cake tin with parchment paper. Spoon in the mixture and press down firmly to remove any air gaps. Smooth the top.
- Cover the cake with cling film and refrigerate for at least 6 hours or overnight to allow it to firm up.
- Once set, remove from the tin, slice with a sharp knife, and serve chilled or at room temperature.
Notes
Use high-quality dried fruits for the best flavor. For a lighter version, reduce the nuts or try dairy-free condensed milk. The cake improves in flavor over time and lasts up to 2 weeks in the fridge or 3 months frozen.